Creamy Chicken & Potato Rendang

It’s that time of the year again for some warm braising homely food again. I first saw a recipe for Chicken Rendang by Tasty Cooking called “Fish & Chicken Dishes”. I’ve never seen a rendang recipe with so few ingredients and it looked like an easy recipe. I decided to try it out – it has been heavily adapted to have a more creamy sauce and potatoes were added. Nevertheless, I’m very pleased – it had turned out to be a delish outcome.. 🙂

Then add in blended paste and stir again to mix well with chicken for another 10-15 mins, depending on how wet the paste is. The raw smell of chillies and onions must be gone; cooked away and the paste will slowly turn into a darker shade.(it was abt 15 mins for mine.)

Add in potatoes. Then pour in coconut milk and let it continue to simmer, stirring often to prevent sauce from sticking to pan bottom, till gravy reduces and thickens (it was abt 15 mins for mine).

Add salt, to taste (it was abt 1.5 tsp) and give it a few more stirs. Serve immediately with rice or noodles or bread with some vegetables stirfry or salad greens.